William Penn Life, 2011 (46. évfolyam, 1-12. szám)

2011-02-01 / 2. szám

Chocolate Pound Cake

1 stick unsalted butter A cup sugar

2 eggs

I'A teaspoons vanilla extract 4 ounces cake flour 'A teaspoon baking powder A teaspoon baking soda Vs cup cocoa powder A cup sour cream 'A teaspoon salt

»

I

Sift together the cake flour and baking powder, then set aside. Cream the butter and sugar until light and fluffy. Slowly add the eggs and vanilla extract. Add the dry ingredients alternately with the sour cream on low speed, starting and ending with the dry ingredients. Deposit into buttered pans at one pound each. Bake at 325°F in a convection oven for about 35 minutes or until a cake tester inserted in the center comes out clean.

Chocolate Chiffon Cake

3A cup boiling water

1 /3 cup semi-sweet chocolate, chopped

Vi cup egg yolks

3A cup canola oil

I teaspoon vanilla extract

'h cup cake flour, sifted

A teaspoon baking powder

A teaspoon baking soda

% cup sugar

1'A cup egg whites

Pour boiling water over the chopped chocolate and allow to stand for one minute, then form an emulsion using a whisk. Combine and sift together the flour, baking powder, baking soda and A cup sugar. In a separate bowl, whisk the liquid ingredients into the

chocolate emulsion, then add the dry ingredients slowly to make a smooth batter. Separately, whip together the egg whites and remaining % cup sugar into medium peaks. Fold the meringue into the batter in three stages until there are no streaks. Deposit into two ungreased pans and bake at 350°F for 30 to 35 minutes. Invert when cooling and remove the cakes when cool.

Classic Chocolate Buttercream

2 pounds, I I ounces butter 2 pounds powdered sugar Vi cup egg whites I teaspoon vanilla extract I pound semi-sweet chocolate

Add the vanilla to the egg whites and incorporate well. Add the powdered sugar a cup at a time and mix slowly until wet. Turn mixer to medium speed and mix until light. Melt the chocolate in the microwave OR over a water bath to I20°F. Temper one-fourth of the icing into the chocolate and whisk to combine. Mix the chocolate icing mixture back into the remaining icing and mix until smooth. Cut the butter into l/i-inch cubes and add to above mixture a few at a time while the mixer is running at medium speed. After all the butter has been added, the icing should be smooth and lump free. The icing should be cooler than room temp and very spreadable.

Chocolate Indulgence Cookies

12 ounces semi-sweet chocolate A stick butter I cup eggs I cup sugar

1 teaspoon vanilla extract

2 cups cake flour, sifted

I teaspoon baking powder A teaspoon salt

Sift the cake flour, baking powder and salt and set aside. Melt together the chocolate and butter. Whip the sugar, eggs and vanilla to the ribbon stage. When the chocolate reaches 90°F add it to the whipped eggs. Add the dry ingredients using the paddle attachment of the mixer or by hand with a spatula. Using an ice cream scoop, portion onto parchment-lined sheet pans then leave at room temperature for 30 minutes. Bake at 325°F in a pre-heated oven for 12 to 15 minutes. (Insert a cake tester into a cookie. Remove from the oven when the cake tester shows some crumb structure and a slightly under baked center.)

TRIVIA ANSWER: Changed its name to Hershey. The town fathers decided to rename the town "Hershey" in honor of Milton Hershey who founded his chocolate empire in Pennsylvania. Also known as, "Chocolatetown USA" and "The Sweetest Place on Earth," this census-designated place entertains millions of people each year who visit the area and the chocolate factory.

Have questions, comments or suggestions for Chef Béla? Please contact him at:

William Vasvary 190 Fern Avenue Rye, NH 03870

Or, write to: The Hungarian Kitchen, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233

Watch online for the NEW Hungarian Kitchen Website!

William Penn Life 0 February 2011 0 11